EFFECTS OF GINGER (Zingiber officinale) AND GARLIC(Allium sativum) OIL EXTRACT ON THE FATTY ACID COMPOSITION IN MEAT OF BROILER CHICKENS

Abstract

The objective of this study was to determine the effect of dietary inclusion of ginger (Zingiber officinale) and garlic (Allium sativum) oil (GICLM) on the fatty acid composition of broiler chicken. A total of 150 1-day-old broiler chicks (Ross 308) of mixed sex were randomly divided into five treatments with three replicates consisting of 10 birds each in a completely randomized design. Birds in treatment 1 (T1) were fed basal diet with 0 % GICLM while T2, T3, T4 and T5 were given GICLM at 0.1, 0.2, 0.3, and 0.4 % respectively. The experiment lasted for 8 weeks; food and water were provided ad libitum and all other management practices were strictly observed. The results showed that significant (P<0.05) differences were observed in saturated fatty acid (SFA), polyunsaturated fatty acid (PUFA) and omega-6/omega -3 ratio (n-6: n-3) values obtained. Birds fed diet containing 0.4 % GICLM had the highest PUFA value (52.21 %), followed by T4 (44.76 %), T3 (36.30 %), T2 (30.99 %) and T1 (19.70 %) respectively. Similarly (n- 6: n-3) values were significantly influenced (P<0.05) among the treatments. Saturated fatty acid was highest in T1 (40.65 %), intermediate in T2 (29.66 %), T3 (25.13 %) and lowest in T4 (22.17 %), T5 (21.10 %) (P < 0.05). Antheriogenic index reduced significantly (P<0.05) as the dietary inclusion of GICLM increases. It can be concluded that supplementation of GICLM at 0.4 % highly influenced the composition of fatty acid in broiler meat. Ginger and garlic oil increased the level of unsaturated fatty acids in broiler meat which when consumed by humans reduces the risk of cardiovascular diseases.